1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepperspaghetti/pasta, couscous or rice for serving
1 pound fresh shrimp, medium-sized, deveined with tails off5 cloves garlic, minced
2. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl.
Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.
Review:
This recipe is from my Food Board on Pinterest was amazingly easy to prepare and cook, which is why I selected it to prepare tonight after a full day working outside cleaning up from hurricane Irene. The ingredient list was short and I used frozen prepared shrimp from my trusted seafood market that I had in the deep freeze (saved by our generator during the storm). I simply took out the shrimp and put it in the fridge for the day and then gave it a final rinse in the colander just before I putting into the pan according to the directions.
I selected to serve this with Couscous tonight because it was very fast to prepare and get to the table and I thought it was a wonderful combination and the rest of the family gave it 4 thumbs up (AKA my husband, my parents, and my niece). My husband did ask that the next time we make it we try it with linguine and that I make a little extra "sauce" to go with it (the sauce being the lemon and olive oil with seasonings).
This will be a recipe we will do again, I hope you will give it a try at your table.
Review:
This recipe is from my Food Board on Pinterest was amazingly easy to prepare and cook, which is why I selected it to prepare tonight after a full day working outside cleaning up from hurricane Irene. The ingredient list was short and I used frozen prepared shrimp from my trusted seafood market that I had in the deep freeze (saved by our generator during the storm). I simply took out the shrimp and put it in the fridge for the day and then gave it a final rinse in the colander just before I putting into the pan according to the directions.
I selected to serve this with Couscous tonight because it was very fast to prepare and get to the table and I thought it was a wonderful combination and the rest of the family gave it 4 thumbs up (AKA my husband, my parents, and my niece). My husband did ask that the next time we make it we try it with linguine and that I make a little extra "sauce" to go with it (the sauce being the lemon and olive oil with seasonings).
This will be a recipe we will do again, I hope you will give it a try at your table.
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